Description
Indulge in these chewy and decadent cinnamon pumpkin blondies, perfect for a cozy autumn treat. Packed with warm spices and rich pumpkin flavor, they’re a delightful twist on a classic blondie.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate medium bowl, whisk together the cinnamon, nutmeg, cloves, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, gently fold in the white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For an extra festive touch, sprinkle with a little extra cinnamon sugar before baking.
- These blondies can be stored in an airtight container at room temperature for up to 3 days.
- If you don’t have all the individual spices, you can use 1 ½ teaspoons of pumpkin pie spice instead.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 250
- Sugar: 30g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg